I serve this with white rice and peas with cheese. One of Gary's Favorite Meals!

5 Each Bacon, Diced
1 Cup Chopped Green Onions (I use 2 bunches)
8 Each Chicken Thighs W/Skin
12 Each Small White Onions Peeled
1/2 Pound Whole Mushrooms (I wash well and slice them in large slices)
12 Each Small New Potatoes (I peel them)
3 Cloves Garlic, Minced (Large Cloves)
1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Dried Thyme Leaves (I use the crushed in the spice jar)
1 Tsp Chopped Parsley ( I use Dried in jar)
1/2 Cup Chicken Broth
1/2 Cup Red Wine ( I use Zinfandel or Cabernet or Merlot....whatever I have on hand)

1. In large skillet, sauté diced bacon and green onions until bacon is crisp. Remove and set aside.

2. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside.

3. Put peeled onions, mushrooms, potatoes and garlic in CROCK-POT.

4. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, parsley and chicken broth.

5. Cover and cook on Low 6 to 8 hours. (High 4 hours)

6. During last hour, add wine and cook on High.

7. BE SURE to leave chicken on top. When I add the wine I gently spoon the liquid over the chicken to mix the ingredients down into the sauce and vegetables.